Fire Cider Bone Broth
Fire Cider Bone Broth - Combining gut health restoration with immunity goodness, this fire cider bone broth will become an established staple in your house during these cold winter months.
Fire cider bone broth is so easy to make, you probably have most of the ingredients in your pantry or fridge already! So during the cold winter months, you want to make sure you have this bone broth close by as a preventive measure against the cold and flu.
The basic ingredients are bone broth, apple cider vinegar, turmeric, horseradish, ginger, black peppercorns, honey, lemons, onion, garlic, cayenne pepper and jalapenos. Okay...I know what you are thinking, this combination sounds strange! Just trust me, it’s so tasty! It’s earthy, zingy, sour, heat with a touch of sweet notes that will wake your sinuses up in the best way possible!
But if that doesn’t convince you, maybe the health benefits per ingredient will!
Raw Apple Cider Vinegar - Raw apple cider vinegar includes “The Mother” which is the cloudy substance floating in some bottles of vinegar. The mother is believed to be rich in health-boosting natural protein, healthy bacteria (probiotics) and acetic acid. The vinegar itself is antimicrobial, improves insulin resistance and has antifungal properties.
Horseradish Root - This specific root provides that hot, pungent effect in your nose and sinuses that can sometimes be used to relieve congestion. It also releases a strong anti-inflammatory and antibiotic compound called ally isothiocyanate. Other uses include boosting the immune system, treating sinus infections, preventing UTIs and aid in digestion.
Honey - Not only does honey contain a host of health properties, like being antimicrobial, it provides the bone broth a touch of sweetness that offsets the pungent flavors. To help with allergies, you need to get local, raw honey. This will insure that the honey has the allergens native to the area you live in.
Lemons - Contain high levels of calcium, magnesium, phosphorus and vitamin C that is great for boosting the immune system. Lemons are also great as a cleanser, purifier, rejuvenator, and detoxifier, especially for the liver, as they help in fat metabolism.
Garlic - Known as the “king of herbs”! It has been used for medicinal purposes for the common cold and flu and seems to help purify the body and may have immune-enhancing properties. Garlic contains a mineral, sulfur, that promotes elimination of toxins from the blood, lymph, and body.
Bone Broth - Is one of the most beneficial foods to consume to restore gut health and therefore support immune system function and healthy inflammation response. Collagen/gelatin and the amino acids proline, glutamine, and arginine help seal these openings in the gut lining and support gut integrity.
Onions - The effects of onions is similar to, although more subtle than that of garlic. Like garlic, onions have a characteristic odor from the active sulfur bonds that release its purifying properties. For this drink in particular, the onion flavor really enhances the overall full-bodied flavor we are trying to achieve.
Peppers - The chilis and cayenne peppers contain capsaicin, with medicinal properties in cleansing the blood and stimulating the circulation. They also stimulate the gastric secretions and help digestion. The seeds surrounding the inner core of the peppers often concentrate the hot nature, so if you don’t like your food too spicy, you can take out the seeds.
Ginger - The classic digestive tonic that actually has multiple benefits for the digestive tract, including toning of the intestinal muscles, improving bile flow, helping in the digestion of fats, and lessening the risk of inflammation along the lining of the intestines. Fun fact: ginger is also a diaphoretic (causes sweating) that helps in circulation and in warming the body when we feel cold, so great during the colder winter months!
Turmeric - The much-loved anti-inflammatory spice! This plant is a member of the ginger family and shares some of its anti-inflammatory properties with that spice. Like ginger, turmeric lowers the level of messaging molecules that trigger inflammation. It also lowers levels of nitric oxide and is associated with a more favorable overall balance of immune system messaging molecules (called cytokines).
Black Pepper - Think of black pepper as turmeric’s wing man! Black pepper helps to increase the absorption and metabolization of curcumin (a curcuminoid polyphenol found in turmeric).
As you can see, these ingredients follow the same pattern in boosting the immunity while providing gut relief. You can also include other ingredients to your broth like cinnamon sticks, echinacea, rosemary, and other types of citrus fruits and peppers depending on your taste preferences.
To make the fire cider, you want to make sure that your fruit and roots are organic and properly washed. In order to get the most nutritional value from each ingredient, I would roughly chop the onions and pepper, grate the roots, zest and juice the lemon, and crush the garlic cloves. I have also included a way to make this in tonic form (no heat, long fermentation) in the Notes section.
Disclaimer: This post is not a substitute for medical advice. If you are suffering from cold or flu like symptoms or have a weakened immune system, please see your healthcare provider!
References: Haas, E. M., & Levin, B. (2006). Staying healthy with nutrition: The complete guide to diet and nutritional medicine (21st century edition ed.). Berkeley, CA: Celestial Arts.
https://www.stephgaudreau.com/how-to-make-fire-cider-tonic/
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Fire Cider Bone Broth - Combining gut health restoration with immunity goodness, this fire cider bone broth will become an established staple in your house during these cold winter months.
Ingredients
16 oz bone broth
1 lemon (juice & zest)
Knob of fresh ginger root (grated)
Knob of fresh horseradish root (grated)
Knob of fresh turmeric root (grated) or 1 tsp - 1Tbsp turmeric powder
1 tsp of whole black peppercorns
2 Tbsp raw apple cider vinegar
1 Tbsp raw local honey (if possible)
1 jalapeno (sliced)
3 cloves garlic (crushed)
½ small onion (chopped)
Couple dashes of cayenne pepper
Directions
Add all the ingredients to a medium saucepan on medium heat.
The broth should come to a boil, then reduce heat and simmer for 5-10 minutes. Taste and adjust flavor as needed. The broth should have the perfect amount of zing, acidity, and kick! Then turn off the heat.
Set a strainer over a medium bowl or large measuring cup to strain the liquid away from the solids. If the bone broth is too potent for you, dilute with hot water or more bone broth.
Store (strained) leftovers in the refrigerator up to 2-3 days. Reheat on the stovetop until just warm.
Notes
If there are certain ingredients that you don’t like or like more of, feel free to change the measurements to preference. *Just make sure to keep black pepper with turmeric as they work concurrently as an anti-inflammatory.
The final product will taste differently depending on what bone broth brand you use as some brands have added flavorings to their broth. To make sure you are in control of the flavoring, I would use this bone broth brand as the broth in itself is very mild tasting: Bonafide Provisions
You can also turn this recipe into a tonic! Simply replace bone broth with water and/or raw apple cider vinegar and add all ingredients (minus honey) to a large 32 oz Mason jar. Make sure you fill to the neck of the jar with vinegar. Place a small piece of wax paper underneath the lid, fit the lid on the jar tightly and place in a dark area (like a cabinet) for 30 days. Every day, make sure you invert the jar a couple times to make sure everything is mixed. After a month, strain the liquid away from the solids. Add honey and mix until dissolved. Store tonic in a bottle in the fridge.
